Can be prepared in 45 minutes or less.
1 large bunch of kale (about 3/4 pound)
2 bacon slices, chopped
2 teaspoons Balsamic vinegar, or to taste
- Cut stems and center ribs away from kale leaves and coarsely tear leaves.
- In a large heavy saucepan of boiling salted water cook leaves 5 minutes and drain well in colander.
- In pan cook bacon over moderate heat, stirring, until crisp. Pour off all but about 1 tablespoon fat from pan. Add kale to bacon and sauté over moderately high heat, stirring, until heated through.
- Toss kale with vinegar and season with salt and pepper.